Use juicy in-season fruit for a summer salad recipe served best on a patio. Created by Paula Lambert, founder of the Dallas based Mozerella Company, and our supreme authority on all things involving cheese.
For more summer salad recipes, get the cookbook – The Cheese Lover’s Cookbook and Guide
1/4 cup freshly squeezed orange juice
1 tablespoon red wine vinegar
1/4 cup extra virgin olive oil
Salt, to taste
Freshly ground black pepper, to taste
Place the orange juice, vinegar, salt, and pepper in a small bowl and whisk together. Drizzle in the oil, whisking constantly, until the dressing is emulsified.
Makes about ½ cup vinaigrette
1 fennel bulb
1/2 red onion, thinly sliced
1 orange, peeled and segmented
4 ounces field greens
Salt, to taste
Freshly ground pepper, to taste
Remove and discard the stalks from the fennel and very thinly slice the bulb. Place in a large salad bowl and add the onion. Drizzle with the vinaigrette, toss to coat, set aside and marinate for at least 15 minutes or up to 1 hour.
Peel the orange, removing the bitter white pith. Using a sharp knife, slice between the membranes to release the orange segments; set aside.
Just before serving time, add the greens and oranges to the fennel, sprinkle with salt and pepper, and toss until the greens are well-coated. Adjust the seasonings, if necessary.
4 ounces smoked Scamorza (or Cheddar, Provolone, or Monterrey Jack) shredded (1 cup)
Heat a large nonstick skillet over medium heat. Place one-eighth of the shredded cheese in a mound in the skillet. Cook until the bottom is browned, several minutes. Use a spatula to remove the cheese from the skillet and place on a paper towel to drain. Repeat to make 8 fricos in all.
To serve, divide the salad among 4 salad plates and top each with 2 fricos. Serve immediately.
Copyright © 2000 by Paula Lambert, The Cheese Lover’s Cookbook and Guide, all rights reserved.
One simple plate. One beautiful result.
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